Traditional Chinese tea set with a wooden teapot and eight ceramic teacups arranged on a matching wooden tea tray against a white background.

How to Brew Black Tea: Techniques, Tools, and Global Traditions

Written by: Camille Liu

March 29, 2025

Time to read 3 min

Introduction

Brewing tea may seem simple—just hot water, leaves, and a teacup—but drawing out the true aroma and flavor of black tea takes skill and experience. While anyone can make tea, brewing it well to highlight its full character requires patience, technique, and practice.

In this article, we’ll explore the various methods for brewing black tea, including different tools, styles, and flavoring techniques used around the world. Whether you enjoy a bold cup of traditional Gongfu Hong Cha or a quick sachet of bagged tea, you’ll find a method here that suits your taste.

Basic Brewing Components

At its core, brewing tea requires three things:

Quality tea leaves
Clean, hot water
Proper tea ware

But to brew truly aromatic and flavorful black tea, your technique matters just as much as the ingredients. Let’s explore how different tea types, tools, and preferences influence the way black tea is prepared and enjoyed.

Steaming glass cup filled with freshly brewed black tea, showcasing its rich amber color under warm lighting.

Hot water being poured over loose black tea leaves in a rustic clay bowl during traditional tea brewing.

1. Brewing Black Tea by Variety

Black tea is one of the most widely consumed teas around the world. Depending on the type of black tea and how it’s processed, the brewing method can vary significantly.

☕ a. Gongfu Black Tea Method (Traditional)

This method is used for whole-leaf teas like Keemun or Lapsang Souchong. It emphasizes aroma and layered flavors.

Steps:

Prepare your teaware: a Gaiwan, teapot, fairness pitcher, and tasting cups.
Rinse your cups and pot with boiling water to preheat them.
Add 3–5 grams of black tea to the Gaiwan.
Pour hot water at 90–95°C (194–203°F) over the leaves.
Rinse the tea briefly to “wake up” the leaves.
Steep for 10–30 seconds, depending on the leaf and personal preference.
Pour and enjoy.

This method enhances the depth and richness of traditional Chinese black teas.

Boiling water being poured into a ceramic bowl over loose black tea leaves, beginning the infusion process in a traditional tea setting.

Cup of spiced milk tea topped with cinnamon, surrounded by lemon slices, loose tea leaves, star anise, and fresh herbs on a marble surface.

☕ b. Quick Brew Method

Used for CTC (crush-tear-curl) teas, tea bags, or instant black teas. This style is popular for convenience.

CTC black tea (granular and small) brews quickly and should be steeped once, maybe twice at most.
Tea bags: Use one bag per cup, steep in boiling water for 2–3 minutes, and remove.
Instant black tea or milk tea crystals: Simply dissolve in hot water, stir, and drink.

2. Flavoring Methods: Plain vs. Flavored

Depending on your preference, black tea can be enjoyed on its own or with added flavorings.

🍯 a. Flavored Method (With Additions)

Common with tea bags or loose leaf in the West.
Brew the tea first, then add:
- Sugar
- Milk
- Lemon slices
- Honey
- Fresh fruit or juice

This is great for milk tea, lemon black tea, or fruity infusions.

Cup of creamy milk tea on a dark ceramic saucer, surrounded by black tea leaves, cinnamon sticks, lemon slices, and aromatic spices on a rustic surface.

🍃 b. Pure Brew (No Additives)

Traditional style, used for Gongfu black tea.
Focuses on the tea's natural color, aroma, and taste.
Brew 2–5 grams of tea in a porcelain cup or Gaiwan with boiling water for 3–5 minutes.
Smell the aroma first, then taste the liquor slowly to enjoy the full character of the tea.

3. Brewing by Teaware: Cup vs. Teapot

The choice of teaware also influences how black tea is brewed.

🍵 a. Cup Brewing

Ideal for Gongfu tea, small-leaf teas, and tea bags.
Place tea directly in a glass or porcelain cup and add boiling water.
Gongfu and small leaf teas can be steeped 2–3 times.
Tea bags and instant tea are typically single-use.

🍶 b. Teapot Brewing

Suitable for broken leaf or low-grade black teas.
Place loose tea in a teapot, pour in boiling water, and steep.
Pour the liquor into small cups to serve multiple guests.
Usually yields 2–3 infusions per session.

4. Brewing vs. Boiling: Different Steeping Techniques

🔁 a. Infusion Brewing Method

The most common method.
Add tea to a pot or Gaiwan, pour in hot water, steep for a few minutes, and serve.
Controls steeping time and brings out nuanced flavors.

🔥 b. Boiling Method

Used for strong flavor or by certain ethnic groups in China.
Tea leaves are boiled in a kettle, such as a long-spout copper pot.
Often prepared with milk and sugar already in the cup.
Ideal for after-meal digestion or warming in cold regions.

Three types of black tea displayed in rows on a white background: whole leaf, broken leaf, and CTC (crush-tear-curl) black tea varieties.

Vintage metal kettle boiling over an open flame on a traditional stove, with visible fire and steam in a rustic outdoor setting.

Final Thoughts: Enjoying the Versatility of Black Tea

Black tea is known for its bold color, rich flavor, and deep aroma. Whether you enjoy it strong and sweet with milk or clear and mellow in a porcelain cup, there's a perfect method for everyone.

From Gongfu brewing techniques to modern quick-steep methods, mastering the art of black tea allows you to experience the full character of this beloved beverage.

At Red Rock Tea House, we offer a curated selection of high-quality Chinese black teas—perfect for every brewing style. Explore our collection and elevate your tea moments today.

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